Chop the bone with the
meat on it and put it in a pot with salt, a piece of onion, pepper, coriander
seed, clove, half the saffron and oil. Cover the ingredients with water and
bring to a boil. Reduce heat to simmer and gently boil for 20 minutes.

Cut hearts of lettuce
in half. Wash well. After the meat has cooked for 10 minutes add the lettuce and
continue boiling gently.

PREHEAT OVEN TO
350ºF/170ºC

When the lettuce is done mix the eggs
with vinegar, the remaining saffron and spikenard pour them over the lamb and
lettuce. Cook this in the oven[2]
until the egg has solidified.

[1] Terciado means cut into thirds. The recipe
does not even call for cutting the hearts of lettuce. The
Medieval Spanish Chef recommends cutting them in half.

[2] The recipe calls for heating the dish on the
embers but as fireplaces are not common, an oven was used.

About Me

After becoming an avid researcher in college, I continued to dig up historical information from the National Library of Spain in Madrid during the decades that I lived there. Suddenly, I realized I had a large notebook/dictionary of words I did not comprehend in Old Spanish from readings of medieval classics like the Archipreste of Hita, Don Quixote etc.
While organizing this information it occurred to me to present the word that pertained to medieval cookery and a medieval recipe that has something to do with the word. taken from medieval manuscripts.
Each week I prepare three words with pertinent recipes and after trying the recipe, I share it these with you so that you cannot only learn about the etymology of the word but you can try the recipe too!
Beside the Medieval Spanish Chef Blog, I am a Airbnb hostess. See pictures of the room I rent out at the airbnb website under "The Most Magical Views of Santiago" (Chile): http://www.airbnb.com/rooms/3184757